As anyone would expect, low-carb eaters may feel some pangs of longing for one food in particular: bread. After all, many of us have grown up on the simple comforts of toast, sandwiches, and fresh baked goodies on the weekends. Naturally, I am seeking the perfect bread recipe to accompany me for all my low-carb life: fluffy, versatile, and easy to make (especially where I live at 8000 feet!)
Upon finding the “Best Keto Bread” recipe at Keto Connect, I decided to give it a try. There are only a few simple ingredients involved, minus the cream of tartar, which I omitted. Unfortunately, I am in the process of moving, and a hand mixer was unavailable. But I’m a curious person, and the majority of mixer-requiring recipes usually do just fine using hand power instead.
I added one teaspoon of apple cider vinegar to the egg whites, following a cue from a different recipe. Because I’m at high altitude, I also lowered the temperature slightly and used just 2 of the 3 tablespoons of baking powder. Using a fork, I whipped the egg whites until they were frothy and my forearm was begging me to stop. So far, so good. After 30 – 35 minutes in the oven, a warm, buttery smell arose from the kitchen, and it was time to take it out.
The bread barely rose more than halfway above the pan, but it popped out gently and easily. The texture was indeed somewhat breadlike – a soft, buttery, moist kind of cornbread consistency. The flavor was warm and delicious, albeit very eggy. However, this is not the kind of bread you could use for sandwiches. The consistency is more similar to a dessert bread, without the sweetness. It would be good for banana bread or coffee cake. Since I’ve been missing the soft, airy texture of bread, this is a great treat, although I would hesitate to call the the best. I will definitely be experimenting and making some variations in the future.